Year: 2018
Type: article
Abstract: This article is devoted to the development of technological regimes for the rational use of beer dialysates formed in the production of non-alcoholic beer. One of the effective ways to use it, is the production of vinegar. The article presents data on the study of volatile components, organic acids and amino acids of initial beer dialysates with a volume fraction of ethyl alcohol of 0.6 % and brewing dialysates concentrated to a volume fraction of ethyl alcohol of 5.0 % and 8.0 %. The data of the study of volatile components, organic acids and amino acids of vinegar obtained as a result of biochemical oxidation of concentrated brewing dialysates with acetic acid bacteria are presented. The oxidation process was carried out by a periodic deep-seated method. Influence of aeration regimes and initial concentration of acetic acid on the functional activity of acetic acid bacteria in obtaining vinegar from beer dialysates is shown. Recommended technological regimes for obtaining vinegar in a periodic deep method from beer dialysates.
Source: Food systems
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2802315166